"PETITS P0U8SINS" AND BROILERS. 105 



though the number produced be comparatively small, 

 yet the returns are quick. To succeed in this, as in 

 every other branch of table poultry, it is essential to 

 breed from suitable varieties, and the best specimens 

 we have met with in England have been of the Indian 

 Game-Dorking cross. Indian Game-Houdans also 

 make very good petits poussins. 



In America a large trade is done in what are known 

 as " broilers," that is, chickens from six to ten weeks 

 old. For this purpose yeUow-fleshed birds are pre- 

 ferred — in fact, white flesh is thought to be decidedly 

 inferior, which explains the reason of that preference 

 for yellow-fleshed breeds which prevails across the 

 Atlantic. The great centre of this industry appears 

 to be Hammerton, in the State of New Jersey, where 

 are large broiler farms, turning out great quantities of 

 chickens every year. Statements have been made as 

 to the extent of this industry, but in the absence of 

 reliable figures it might be misleading to reproduce 

 them. It may, however, be taken for granted that 

 the business done is large, and if continuity of 

 operations is any evidence of success, that it is 

 profitable. 



The following notes are summarised from an article 

 by Mr. James Eankin, of South Baston, Mass., a well- 

 known American poultry breeder : — 



No food is required for the first twenty-four (or 

 even thirty-six) hours. Then keep granulated (pin- 

 head) oatmeal in a little trough always within their 

 reach, giving soaked bread and milk three times a day, 

 until they are three days old, when they may be given 

 a little chopped meat once a day. An excellent bread 



